Chilled Poached Halibut With Fresh Apricot Salsa

Name: Chilled Poached Halibut With Fresh Apricot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons brown mustard seeds (see Notes); 1 pound apricots, preferably Blenheim; 2 tablespoons fresh lemon juice; 1/2 cup diced red onion, rinsed and drained; 1/4 cup coarsely chopped fresh cilantro; 1/4 to 1/2 red jalapeno, stemmed, seeded, and cut into rings crosswise as thinly as possible, or 1/4 to 1 tsp. minced seeded habanero chile; About 1 tbsp. coarse kosher salt, divided; 1/2 lemon, cut into thin slices; 4 halibut fillets (6 oz. each and 3/4 in. thick)

Servings: persons

1
Put oil and mustard seeds in a skillet, cover, and heat over medium-high heat. They'll start popping wildly. When the popping sounds die down, remove from heat. Let cool slightly, uncovered.
2
Halve and pit apricots; cut into 1/2-in. dice. Put diced apricots in a large bowl and toss gently with lemon juice, onion, cilantro, chile, and mustard seeds with oil. Stir in 2 tsp. salt and chill for at least 30 minutes and up to 2 hours.
3
Wipe skillet clean with paper towels and fill half-full with water. Add 1 tsp. salt and lemon slices. Heat water over medium heat until gently simmering. Add fish and cook, covered, until just opaque in center (cut to check), 5 to 8 minutes.
4
Transfer fish with a spatula to a platter and chill at least 20 minutes. Season with salt to taste and serve cold, with salsa.
5
Note: Nutritional analysis is per serving.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 teaspoons brown mustard seeds (see Notes), 1 pound apricots, preferably Blenheim, 2 tablespoons fresh lemon juice, and more.

Yes, Chilled Poached Halibut With Fresh Apricot Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!